Java House Chocolate Ice Cream

It was Super Bowl Sunday, February first; all lofty goals from one month ago totally forgotten, tossed away or stomped upon.

I live with banshee's it's hard to concentrate. Actually, it's impossible to remember what I walked into a room for much less be held accountable for what came out of my mouth after two glasses of wine a month ago when I was feeling particularly festive. Besides I had gotten this really neat ice cream maker for my birthday.
The banshee's were demanding not just chocolate but layers of chocolate. Evidently it is some sort of requirement for football contests. I don't ask questions anymore.


Java House Chocolate Ice Cream -



8 egg yolks
2 - 1 oz. squares semi-sweet baker's chocolate
2 - 1 oz. squares unsweetened baker's chocolate
2 cups whipping cream
1/2 cup coffee, room temperature
2 cups Half-n-Half
1 cup sugar
1/3 cup unsweetened cocoa powder
2 teaspoons pure vanilla extract
2 teaspoons pure almond extract
1 large milk chocolate candy bar


In a small sauce pan, place 1/2 cup of whipping cream, semi-sweet chocolate, and unsweetened chocolate. Heat over medium low heat until chocolate melts. Stir frequently and remove from heat and set aside.

In a medium sauce pan, heat half-n-half over medium heat until it is very hot but not boiling. Remove from heat and set aside.

In a small bowl, combine sugar and cocoa powder.

Place egg yolks in the bowl of stand mixer. Using wire whip, begin to mix on low speed and gradually add sugar mixture and mix about 30 seconds, then add chocolate mixture and half-n-half and mix until well blended.

Return the chocolate half-n-half mixture to the medium sauce pan and cook over medium heat, stirring constantly until small bubble appear around the edge and mixture is steamy. DO NOT BOIL.

Remove from heat and transfer to a large bowl and add remaining 1-1/2 cups of whipping cream, coffee, vanilla, almond, and salt. Cover and refrigerate for at least 6 hours.

Attach freeze bowl, dasher and drive assembly to mixer and turn to "Stir", slowly pour mixture into freeze bowl and continue on Stir for 15 to 20 minutes. Add chopped up large milk chocolate bar and mix for 1 more minute. Transfer to airtight container and freeze for 2 hours before serving.

Candy Giveaway

I found a cool blog last week Southwest Candy and Sweet Services. Southwest Candy and Sweet Services is giving away a 5lb. box of candy.


I received a 5lb. box of candy this week and it was a bit hit at home and at the office. Sign-up to win or order from their wide assortment of sweets!

Oatmeal and Raisin Macaroons

I'm not a baker, but when I was a little girl I just wanted to be in the kitchen creating, having my Mom and Dad and brothers think I was something. I am the middle kid and the only girl. I only got attention when I got into a little scrape of trouble. Which was hardly ever, really it wasn't too much. Let's put it this way, I didn't get caught that much.

One summer when I was about nine, I found this recipe in my Mother's copy of River Roads Recipes. I wanted to make something, and as any healthy nine year old would think, it had to be sweet. I also knew that if I wanted to bake, it had better be a recipe that contained ingredients we had on hand. I knew my Mom was not running to the grocery to buy stuff just to occupy me.

I found an recipe for Oatmeal Macaroons and I made them and they were good, I think I ate two and then I was bull-dozed over by my brothers and the rest is kind of hazy.

Oatmeal Macaroons -

1 cup of shortening - I used room temperature salted butter

1 cup brown sugar

1 cup white granulated sugar

1/2 teaspoon vanilla

2 eggs, unbeaten

1-2/3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon nutmeg

1 teaspoon cinnamon

3 cups rolled oats

1/2 cup pecans (chopped)

Mix the shortening, brown and white sugars, vanilla and eggs thoroughly. Sift together the flour, soda, cinnamon, and nutmeg, and add to wet mixture. Fold in rolled oats and nuts. drop by teaspoonfuls onto greased cookie sheet or cookie sheet lined with parchment paper. Bake 10 to 15 minutes at 350 makes about 4 dozen cookies.

Jamaican Drumettes

Wings are just a natural for us for Super Bowl. Actually Buffalo Wings are the norm; it's what is demanded. The cook wanted to detour from the beaten path this year...it's all about change isn't it?

I did hear a little disappointment in their voices because they thought I was making Buffalo Wings, but once the homegirlz and their daddy starting chowing down on these - well I'll just let it go at the fact my 90 lb., 14 year old ate 8 drummettes.



Jamaican Drumettes -


1 jalapeno pepper, seeded and chopped
1/2 cup soy sauce
1/4 cup honey
1/4 cup brown sugar
2 tablespoon sugar
2 teaspoons fennel seed
1 tablespoon cayenne pepper
2 teaspoons allspice
2 teaspoons dried thyme
1 teaspoon ground ginger
4 garlic cloves, chopped
4 green onions, chopped
1/4 cup apple cider vinegar plus 2 tablespoons
1/4 cup lime juice
1/4 cup orange juice
5 lbs. chicken drumettes

Blend all of the ingredients except chicken in a food processor until smooth. Reserve 3/4 cup of marinade. Place chicken wings into a large resealable plastic bag and pour remaining marinade over them. Seal and marinate in the refrigerator 4 to 6 hours.

Preheat oven to 350 degrees F. Line 2 sheet trays with parchment. Remove chicken from bag and place on the baking sheets. Bake 20 minutes. Meanwhile, in a small saucepan bring reserved marinade to a boil. Reduce by 1/3 until it thickens slightly, about 10 minutes. After 20 minutes, remove chicken from oven. Brush chicken with the glaze. Raise the heat to 400 degrees F and cook chicken until cooked through, another 20 to 25 minutes.

Thanks Phil!

I've read that Phil is predicting more winter. I'm ready for fruity adult beverages, Jimmy Buffet music, grilled veggies, the site of flowers and the smell of freshly mowed lawns.

I am spying the homegirlz plotting...not really, they are figuring out which hill would work best for sledding.

You know what I like about snow? They freak out here and not only do the kiddos get sent home early and get snow days, I was sent home early too. We're supposed to get more this afternoon and tomorrow...I'd love to sleep in.

I mean if Phil is going to postpone my warm, sunny spring and summer days, I may as well get to sleep in a little.

What about spring puts a little zip in your do-da?

Chinese Prawn Chips and Awards

Last week I read several wonderful posts and saw such feasts for Chinese New Year. Almost a year ago, I posted Asian in the Mountains which happens to be one of the homegirlz favorite meals. I made this meal last week along with Prawn Chips. Check out the Prawn Chips!

Have you ever seen these in a Chinese grocery store? My daughter, Kaitlin, loves them. My Mom sent them to me to make for Kaitlin. Let me show these amazing chips. This will blow your mind.

They look like small, clear potato chips and a few different colored chips are thrown in. Most of them are clear.

Kaitlin is giving you a closer look. Actually they look and feel like hard rubber disks. Heat up vegetable or canola oil in a pan like you're frying potatoes or onion rings, let the oil get really hot.

Then toss in a couple of chips and instantaneously right before your very eyes...

They puff up like this! I seriously mean in a milli-second! Remove them to a paper towel lined plate and season them with salt.

They are very crunchy and have a mild shrimp taste.

I am very humbled to receive two awards.

JodiMo at Eatin' on the Cheap gave me the following the Lemonade Award.

Thank you JodieMo, I am passing this on to the following 10 people:

Ralonda

Gladys

Carol

Vanessa

April

Mary Jo

Elra

Cathy

5 Star Foodie
Calm in the Kitchen

I received the Superior Scribble Award from Carol. Thank you Carol! I am paying it forward to:


The Blonde Duck
JodiMo
Gladys
Greg
Tamilyn

Steak Au Poivre

Most of us are economizing these days but that doesn't mean we can't have an exquisite meal at home with our family. Steak Au Poivre is traditionally prepared using beef tenderloin which is pretty pricey. You can prepare this dish economically to serve a family of four. My grocery store had flat iron steaks on sale and using their "value card", the savings were excellent. This piece of meat was right at 2 lbs. and I paid $7.56 for it. To top it off this dish can be prepared in minutes!

If you haven't had flat iron steak before, give it a try. Flat iron steak is tender, lean and very juicy.

1 flat iron steak 1.5 lbs to 2 lbs. no more than 1 1/2 inches thick
McCormick's Montreal Grill Seasoning
1 tablespoon butter
1 tablespoon olive oil
1/3 cup Cognac or Brandy, plus 1 teaspoon
1 cup heavy cream

Directions:

Let the beef sit out for at least 30 minutes prior to cooking. Sprinkle the grill seasoning on all sides of the meat and massage the seasoning into the meat.

In a skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden, place the steak in the pan. For medium-rare, cook for 7 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.

Off of the heat, add 1/3 cup Cognac or Brandy to the pan and carefully ignite the alcohol with a long match or candle lighter. As you can see here, my photographer took the picture right before we lit up the kitchen.

Gently shake pan until the flames die.

Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac or Brandy and season, to taste, with salt. Add the steak back to the pan, spoon the sauce over, and serve

The homegirlz went crazy over this; I am so proud that they are finally getting a more sophisticated pallet. I mean really, how long can one tell people that ring pops rock their world?